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Heat the oil in the fryer to 190C. Cook cauliflower in a pan of boiling water for 2 mins. Drain and rinse it under running cold water, and drain it very well. To make the batter: Tip flour into a bowl and add the salt. Whisk together eggs, milk and 2tbsp water. Gradually whisk the egg mixture into the flour to give a smooth batter. Dip cauliflower florets into the batter, one at a time, and allow as much of the batter to drain back into the bowl as you can before adding them to the fryer. Cook the florets in a single layer (you may need to do this in 2-3 batches) for 4-5 mins, turning, until they are an even, pale-golden colour. Transfer to absorbent kitchen paper and keep warm until they are all cooked. To make the salsa: Combine all the ingredients in a bowl. Serve with the hot cauliflower. (Not suitable for freezing).